Salted Pumpkin Seeds

Confession - I've never roasted pumpkin seeds before.  I recall my Mom maybe roasting some once when I was a kid, but I've never done it myself.  Yesterday I was talking to one of my wonderful Tastefully Simple team members, Michelle.  She had a fantastic idea of using our new Himalayan Sea Salt Blend with pumpkin seeds!  So...as we were carving last night (or shall I say I...with a little help from my youngest) we kept the seeds this time.

Wednesdays provide BEAUTIFUL late start mornings.  (Have I mentioned lately how I love this alternative to early out days?)  Bring on Google and recipes for how to roast pumpkin seeds.  After a couple different searches, this is what we landed on.  I of course "Tastefully Simplified" it :)

Salted Pumpkin Seeds

Ingredients
Seeds from 1 pumpkin
1 tsp salt for boiling water  (I used Tastefully Simple Seasoned Salt)
1 tsp Tastefully Simple Roasted Garlic Infused Oil
1 tsp Tastefully Simple Himilayan Sea Salt Blend (this was about 40 cranks of the grinder for me)

Preheat oven to 325 degrees

Clean seeds from pulp of one pumpkin (I did this last night).  Boil water in medium sauce pan and add seeds. Recipes mentioned to add 1 tsp of salt to water.  I used Tastefully Simple Seasoned Salt, because that's the salt we use in our house.  Reduce heat to medium-low and simmer for 10 minutes.

Drain seeds and lightly pat dry with towel.  They don't need to be completely dry - just absorb excess water.

Drizzle oil over seeds and mix slightly to get coverage over all of them.  Spread into single layer on baking stone or pan.  I always use my Pampered Chef baking stone - love it!  Sprinkle with Himilayan Sea Salt Blend.  Bake in oven for 10 minutes.  Remove from oven and stir - then return to single layer on baking stone.  Bake another 8-10 minutes.  During last 5 minutes - break open a couple seeds to make sure they are not burning inside as the inside cooks faster than the outside.  Inside should be a golden brown.

Remove from oven and give a few more cranks of the Himilayan Sea Salt Blend on the top.  Cool and ENJOY!  These are a light, salty and healthy little snack!  As you can see - we are enjoying them :)  Next year, I'm thinking of trying some of our other seasonings as well.  I think Wahoo Chili would be quite tasty on the seeds.

As a complete side note...I just love this pumpkin dish.  The month before my Grandpa Brock passed away I had purchased this dish with a little plant inside.  It was a complete impulse gift, and one in which I'm so glad I followed that little voice to give him.